Drink Vermont: Beer, Wine, and Spirits of the Green Mountain State by Liza Gershman

Author:Liza Gershman [Gershman, Liza]
Language: eng
Format: azw3
Publisher: Skyhorse Publishing
Published: 2017-10-10T04:00:00+00:00

SHACKSBURY CIDER

Vergennes

Shacksbury is dedicated to sourcing the best apples in the region, and the staff has worked diligently to find them through a rigorous process of sampling from thousands of apples. They have fermented ciders from over 150 unique trees and ultimately selected twelve varieties to propagate. “We have grafted these twelve varieties to over 1,000 trees, marking the beginning of our ‘Lost Apple Orchard’ at co-owner Colin Davis’s farm and with our partners, Sunrise Orchards and Windfall Orchard. Each year we continue to harvest, graft, and plant trees in an effort to expand our source of Lost Apples,” wrote cofounder David Dolginow.

“Far from ordinary,” continued Dolginow, “apples are the most diverse food plant on earth. Unfortunately, only a handful of varieties are cultivated at scale in America, and all of those are designed for eating, not cider making.”

Shacksbury’s philosophy is that cider can, and should, be “daring and complex.” “From gnarled trees on New England farmsteads to Old World orchards in England and Spain, our cider will change the way you think about this amazing fruit,” wrote Dolginow.

What makes Shacksbury so special is its true dedication to the history and heritage of cidering in Vermont. “The apples of America’s early cider tradition,” wrote Dolginow, were “lost for a variety of reasons, are not hard to find in Vermont—once you know what you’re looking for. Though far less numerous than they once were, the trees materialize around every bend, and over every hill, hiding in plain sight. To us, these trees represent a door to another time, and are the basis for superior cider.”

www.shacksbury.com

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